Every summer, and through the fall, my mother and grandmother harvested from their gardens and preserved the bounty by canning. For months on end, almost every day for months on end, in a hot kitchen, you'd find my mother slaving over peaches, pears, green beans, apples, berries, grapes, tomatoes, tomatoes, tomatoes, cucumbers (pickles, pickles, pickles), the rewards of which we'd eat through the winter.
The "charm" of bottling and canning never carried over and the thought of spending hours and hours and hours in the kitchen just turns me cold. I'll make gallons of Vicki's Roasted Tomato Sauce (to freeze) and may try my hand at one or two other garden delights...but canning will not happen.
When I read Amanda's post on pickling radishes I was reminded of my childhood summers in the kitchen, but her idea didn't require any canning techniques and, with a bounty of radishes in the garden, I had to give it a try.
This recipe was quick, easy and preserved spring in a jar of golden liquid. The results are crisp, tangy, and tasty. We have enough radishes to make a second batch, but not to worry...this is so easy, there is no danger of my turning into a domestic goddess.